CHARLESTON

From the grandeur of historic architecture to the modern era of hospitality led by restaurateurs, artists and makers — Charleston has soul, magic and lasting appeal.

CONTENT HIGHLIGHTS

Inside find 145 pages of local stories, travel intel and modern lore, including:

The city's queen of fried chicken, Martha Lou Gadsden

Fifty years of Beach Music tunes

A list of the Holy City’s dreamy and semi-hidden alleyways

Southern hospitality, from warm biscuits to thank you notes

A list of the city’s most legendary shipwrecks

Compelling tributes to the Mother Emanuel victims

Walking maps of architectural and secret garden landmarks

The perfect order at the city’s seven essential restaurants

Chef Sean Brock’s favorite Lowcountry driving route

Civil rights pioneers—from Judge Waring to Septima Clark

FIELD GUIDE

CHARLESTON

Regular price
$18.00

Overview

From the grandeur of historic architecture to the modern era of hospitality led by restaurateurs, artists and makers — Charleston has soul, magic and lasting appeal.

charleston Essentials

HOTEL

BOUTIQUE

Zero George

0 George St.

zerogeorge.com

HISTORIC

Wentworth Mansion

149 Wentworth St.

wentworthmansion.com

VALUE

The Vendue Inn

19 Vendue Range

venueinn.com

BRAND NEW

The Spectator

67 State St.

thespectatorhotel.com

TRANSPORT

BICYCLES

The Bicycle Shop

280 Meeting St.

thebicycleshopcharleston.com

COFFEE

Black Tap

70.5 Beaufain St.

blacktapcoffee.com

The Daily

652 B King St.

shopthedaily.com

Browns Court Bakery

199 Saint Philip St.

brownscourt.com

BOOKS

Lords of Discipline by Pat Conroy

Charleston Receipts by The Junior League of Charleston

Edisto by Padgett Powell

Africanisms of the Gullah by Lorenzo Dow Turner

RECORDS

Shovels & RopeSwimmin' Time

Hootie & the BlowfishCracked Rear View

Maurcie Williams and the ZodiacsStay

Chubby CheckerCameo Parkway

The Marshall Tucker BandThe Marshall Tucker Band

Mac Arnold and Plate Full O'BluesCountry Man

EXCERPT

“I helped too with the shrimping, learning early how to untangle creek shrimp from the drop net , and later how to throw a cast net and pull a seine. We knew how get a whiting off the hook, tie a ripened chicken-back to a crab line and capture the crab with a scoop net, or call Daddy for help with catfish and stingrays. We could cook and pick shrimp and crabs before we were ten years old. Boiling crabs was even more ghastly than gutting a deer, as the scrambling crabs had to be dumped live into boiling water. But those were the necessary processes. We knew first-hand the sources of our dinner.”